Can I make Lemon Chicken Orzo Soup ahead of time?

Yes! Lemon Chicken Orzo Soup can be made ahead of time. Simply store it in an airtight container in the refrigerator for up to 3 days. If you’re planning on freezing it, do so without the orzo, and cook fresh orzo when reheating. This will prevent the pasta from absorbing all the broth and becoming too mushy.

Can I use a slow cooker for this recipe?

Absolutely! If you prefer to use a slow cooker, follow the steps for searing the chicken and softening the vegetables in a pan, then transfer everything into the slow cooker. Add the chicken broth, seasonings, and chicken, then cook on low for 6 hours. Finish with the spinach, heavy cream, and Parmesan cheese before serving.

What can I substitute for orzo if I don’t have it on hand?

If you don’t have orzo, you can easily substitute it with small pasta like ditalini, stelline, or even rice. Just be sure to adjust cooking times accordingly. Quinoa or gluten-free pasta are also great alternatives if you're looking for a gluten-free option.

Lemon Chicken Orzo Soup: Quick & Delicious Recipe

Description

Lemon Chicken Orzo Soup is a delicious and hearty dish featuring tender chicken, vibrant spinach, and orzo pasta, all in a creamy, lemon-infused broth. This comforting soup is perfect for any season and packed with fresh, wholesome ingredients. The combination of savory chicken, tangy lemon, and flavorful herbs makes every spoonful satisfying and nutritious.

Ingredients

Scale

1 ¼ lbs. boneless skinless chicken breast
2 tablespoons olive oil
1 teaspoon lemon pepper seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon dried dill weed
½ cup dry white wine
2 tablespoons butter
1 small yellow onion, diced
¾ cup carrots, diced
2 sticks celery, diced
4 cloves garlic, minced
6 cups chicken broth
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
½ cup heavy cream
2 cups fresh spinach
½ cup freshly grated Parmesan cheese
Juice of 1 lemon (3–4 tablespoons)
¾ cup uncooked orzo

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Instructions

Season the chicken with lemon pepper seasoning and sear it in olive oil over medium-high heat for 3-4 minutes per side until golden brown. Remove and set aside to rest, then dice or shred the chicken.
Deglaze the pot with white wine, scraping the bottom to release any browned bits. Let it simmer for 4 minutes until reduced by half.
Add butter, onion, carrots, and celery to the pot and cook for 5 minutes until softened. Add garlic and cook for 1 minute more.
Stir in oregano, basil, parsley, dill weed, hot sauce, and Worcestershire sauce, then add the chicken broth. Bring to a boil, then reduce to a simmer.
Add the chicken back into the pot and let it simmer gently for about 10 minutes until cooked through.
Meanwhile, cook the orzo in a separate pot of salted water according to package instructions. Drain and set aside.
Reduce the soup to low heat and stir in the heavy cream, Parmesan cheese, and spinach. Cook for 2-3 minutes until the spinach is wilted.
Stir in the lemon juice, adjust seasoning to taste, and remove from heat.
Serve by adding cooked orzo to bowls and ladling the soup on top. Enjoy!

Notes

Cook the orzo separately to avoid it absorbing all the broth, especially if you plan on having leftovers.
For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
You can use rotisserie chicken or leftover cooked chicken for a faster meal.
If you prefer a spicier soup, add red pepper flakes or cayenne pepper to taste.
This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months (without the orzo).

Nutrition

Serving Size: 1 cup
Calories: 221 kcal
Sugar: 2 g
Sodium: 657 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 16 g
Cholesterol: 56 mg